食品科学

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不同乳酸菌发酵对甘薯淀粉加工浆液营养功能成分及感官特性的影响

曹晶晶1,木泰华2,马梦梅2   

  1. 1. 新疆农业大学食品科学与药学学院
    2. 中国农业科学院农产品加工研究所
  • 收稿日期:2021-10-25 修回日期:2021-12-13 出版日期:2022-03-21 发布日期:2022-03-21
  • 通讯作者: 木泰华
  • 基金资助:
    国家重点研发计划-政府间国际科技创新合作重点专项

Effect of Different Kinds of Lactic Acid Bacteria Fermentation on Nutritional and Functional Components and Sensory Characteristics of Sweet Potato Starch Processing Slurry

1,Tai-Hua MUMeng-Mei MA   

  • Received:2021-10-25 Revised:2021-12-13 Online:2022-03-21 Published:2022-03-21
  • Contact: Tai-Hua MU

摘要: 本研究选用植物乳杆菌(L.p)、保加利亚乳杆菌(L.b)、嗜热链球菌(S.t)、戊糖片球菌(P.p)、干酪乳杆菌(L.c)及商业植物乳杆菌(SZ)分别对甘薯淀粉加工浆液进行发酵,比较了不同乳酸菌发酵对甘薯淀粉加工浆液营养功能成分(蛋白质、灰分、可溶性膳食纤维、不溶性膳食纤维、总膳食纤维、总酸、总糖、乳酸、短链脂肪酸、总酚、游离氨基酸)及感官特性(电子鼻、电子舌、GC-MS、感官评价)的影响。结果表明:6种乳酸菌发酵后,浆液中蛋白质、糖类、可溶性膳食纤维、不溶性膳食纤维及总膳食纤维含量显著下降,灰分无明显变化;不同乳酸菌均表现出良好的发酵性能,发酵后浆液pH从6.62下降到3.67-3.88,总酸含量由0.29 g/100 mL提高至2.69- 3.67g/100mL,且乳酸及短链脂肪酸含量显著上升;L.b和L.c发酵显著提高了浆液中总酚含量,分别提升了31.30%和30.18%;在发酵液中共检出16种游离氨基酸,其中必需游离氨基酸含量显著上升;GC-MS结果表明,乳酸菌发酵可有效提升甘薯淀粉加工浆液中风味物质的种类和含量,改善其风味和口感,其中P.p、S.t和SZ发酵浆液的总体感官品质最好。上述研究结果可为乳酸菌发酵应用于甘薯淀粉加工浆液制备饮料的研发奠定理论支撑。

关键词: 甘薯淀粉加工浆液, 乳酸菌, 营养功能成分, 感官特性

Abstract: In this study, sweet potato starch processing slurry was fermented using Lactobacillus plantarum (L.p), Lactobacillus bulgaricus (L.b), Streptococcus thermophilus (S.t), Pediococcus pentosus (P.p), Lactobacillus casei (L.c) and commercial Lactobacillus plantarum (SZ), respectively, and the Effects of the different lactic acid bacteria on nutritional and functional components (protein, ash, soluble dietary fiber, insoluble dietary fiber, total dietary fiber, total acid, total sugar, lactic acid, short chain fatty acid, total polyphenol, and free amino acid) and sensory characteristics (electronic nose, electronic tongue, GC-MS, and sensory evaluation) of sweet potato starch processing slurry were compared. The results showed that after fermentation, the contents of protein, sugar, soluble dietary fiber, insoluble dietary fiber and total dietary fiber decreased significantly, while the ash content exhibited little change. All kinds of lactic acid bacteria showed excellent fermentation activity, e.g. pH of the slurry decreased from 6.62 to 3.67-3.88, total acid content increased from 0.29 g/100 ml to 2.88 69-3.67g/100ml, and contents of lactic acid and short chain fatty acids increased significantly. L.b and L.C fermentation significantly increased the total polyphenol content in the slurry by 31.30% and 30.18%, respectively. Also, 16 kinds of free amino acids were detected in the fermented slurry, of which the content of essential free amino acids increased significantly. The GC-MS profile showed that lactic acid bacteria fermentation could effectively improve the flavor substances and quality of sweet potato starch processing slurry, among them, slurry fermented by P.p、S.t, and SZ exhibited better overall acceptability. In conclusion, these findings can lay a theoretical support for the research and development of lactic acid bacteria-fermented beverage from sweet potato starch processing slurry.

Key words: Sweet potato starch processing slurry, lactobacillus, nutritional and functional components, sensory characteristics.

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